WEEK 62 SWEET SWEETNESS

Ello ello you glorious beings, (trying to get across a cockney accent)

Life is tricky, life is unknown, life is frustrating. Here in Victoria and even in our dear Yarra Valley we are all feeling it big time.

We also are, resilient, nimble, smart and united. Our good work in the world is NOT locked down. We are creative beings and necessity is indeed the mother of all creation.

We got you babes. You got us!

FILL GOOD DIRECTORY

Our Fill Good directory is forming.

Our apologies for the draft that went out to you last week.

Mel proofreads my letters, you may have noticed the grammar improvements¬†ūüėú
I accidentally sent out a draft of the introduction letter for the directory before our newsletter last week. Sorry for the confusion.

On Sunday you will receive the final letter with all the details and instructions in place.

RETURNING BOTTLES AND JARS

As we have now permanently transitioned to paper bags instead of our glass jars we used once upon a time, my heart breaks when I pop a  jar into the recycling. So I have asked our makers and...


drum roll..

these legends are on board to reuse their jars! 

Small and local is where we can be the most robust and solution orientated!

Olive Oil
Our 1 litre olive oil bottles can be returned once they are empty.

Shanny's Sauces.
Shanny will happily take back her jars and sauce bottles to reuse.

Badger Creek Blueberry Farm
Alision is right on board with taking her jam jars back too.

Dr Planet
Dr Planet offers bulk size refills from 1 litre upwards. The 500ml bottles are the pump bottle do not take back as these guys are designed to be refilled and used continuously. The other bulk sizes we do¬†ūüôā

Cathedral Ranges Honey 
While Rob does not take back his honey buckets to go back into circulation, you can return his buckets to me and I will get them refilled while I am across at the Saturday Healesville Organic Farmers Market. He has honey on tap there and will happily refill his buckets. 

RECIPES OF THE WEEK

DECADENT HONEY AND COCONUT OIL BODY WASH

We love using Dr Planet to  make our own extra special body products. Not that Dr P is not perfect on it's own, but how fun is it to make your own kind of bathing decadence without the price tag and sneaky toxic ingredients.

Here is a recipe for Honey and Coconut Body Wash.

The honey and coconut oil mixed with Unscented Dr Planet makes the most delicious almost ANZAC biscuit aroma. No need to moisturise after bathing, skin is super soft. This bodywash also makes a beautiful  heartfelt gift. This recipe is from one of our favourite blogs Hello Glow Blog

Equipment
* Microwave safe bowl or saucepan for the stove top
* 250 ml pump bottle

Materials
* 1/4 cup coconut oil
* 1/4 cup  raw honey
* 1/2 cup Dr Planet
* optional 1/2 teaspoon of essential oils (if using Dr P unscented)

Instructions
* Scoop coconut oil into a microwave-safe bowl or saucepan and heat on medium setting for 30 seconds or until melted.
* Add honey and whisk together.(now is the time to add essential oils if you are adding them)
* Add Dr Planet soap slowly, stirring gently to avoid creating suds.
* Transfer to glass or plastic bottle. Shake before each use.

Notes
You’ll notice the body wash separates as it sits so just shake it up before each use. I have not had any problems with the coconut oil solidifying, but if you’re worried about that you can use fractionated coconut oil, almond oil or even coconut milk instead.

MAPLE ROASTED PEAR CLAFOUTIS

One of my lovely Saturday morning market customers shared this recipe and my word what a treat!

This recipe is super easy, our dried pears make it or the more convenient and rich in flavour. Easy and delicious and oh so fancy! I love the way clafoutis rolls off the tongue!

Ingredients
  • 8 x Fill Good Aussie Dried pears
  • 2 tablespoons maple syrup
  • 20g butter
  • 1/2 cup (75g) plain flour
  • 1/2 cup (100g) caster sugar
  • 2 eggs, lightly whisked
  • 2 egg yolks
  • 40g butter, melted¬†
  • 2 cups (500ml) milk
  • 2 tablespoons Grand Marnier liqueur/ Averna (optional)
  • 1 teaspoon vanilla extract
Method

Step 1
Preheat oven to 180¬įC. Place the pears in an oven-proof dish. Drizzle with maple syrup and dot with butter. Bake in the oven, turning occasionally, The pears will caramelise and will be hard to resist at this stage. But hold off. It will get even better!¬† Remove from the oven and set aside for 15 minutes to cool.


Step 2
Meanwhile, combine the flour and sugar in a medium bowl. Add the eggs and egg yolks and stir to combine. Add the melted butter, milk, liqueur and vanilla and gently whisk to combine. Pour over the pears. Bake in oven for 30-40 minutes or until just set. Remove from oven and set aside for 5 minutes to cool slightly before serving. It will be hard, but hang in there you are about to taste heaven.

Serve hot and enjoy as a slice cold. YUM!

Another week onwards my friends.  More recipes for our tummies, our bodies and some reusing options for our containers.

Masses of love always
Chris and the Fill Good Fam!
We acknowledge that this newsletter was written on and our business is located on Wurrundjeri Country. We pay respects to Wurrundjeri elders, past, present and emerging. 

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